Coffee flower is essential to it! Will different kinds of milk affect coffee?

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Milk consists of three main ingredients: protein, carbohydrates and fat. Protein accounts for 3.3% of milk. Proteins can be broken down into two elements: casein and serum protein.

Serum, or whey protein, contains nine essential amino acids that coagulate or deteriorate when heated to high temperatures.

Casein forms a "micelle" (micelle means that the surfactant dissolves in water and is dispersed by a single molecule or adsorbed on the surface of the solution when its concentration is low, thus reducing the surface tension. When you steam the milk, it interrupts the formation of the micelle, and the casein molecules wrap around the bubbles, protecting them from breaking, thus forming milk bubbles.

The degree of protein contained in different kinds of milk affects the durability of the latte's surface decoration. Whole milk will have a richer taste and thicker bubbles, while low-fat milk is more likely to produce large bubbles. 60% of a cup of milk coffee is 80% made of milk, and many guests will wonder how we choose milk. In fact, the way we choose milk is very simple, there are only two principles: first, it must be fresh milk; second, it can be better combined with our concentration to produce a good flavor.

If you haven't touched it before, milking is really a big challenge. It is not only the technical difficulties, but also the operation of the coffee machine equipment. How to control the size of the steam? How to control the milk temperature? You have a lot to learn to understand what a good bubble looks like. Before you dispose of the milk, you need to choose the right milk. You should know what the effect of different kinds of milk is, and whole milk is easier to beat.

Today, I would like to do a brief popular science with you. At present, there are five kinds of milk on the market:

Raw milk, that is, normal milk from healthy cows, is treated only by filtration and cooling without any sterilization.

2. Pasteurized milk, that is, after low temperature for a long time (62 ℃-65 ℃, keep 30min) or after high temperature for a short time (72 ℃-76 ℃, keep 15s; or 80 ℃-85 ℃, keep 10-15s)

Reclaimed milk, also known as reduced milk, is a dairy product made by blending milk powder with water.

4. Ultra-high temperature instantaneous sterilization, also known as UHT, that is, after being treated for more than 135℃ for a few seconds, and then sealed and stored in Tetra Pak boxes, it can be stored at room temperature for more than half a year. After UHT sterilization, the lactulose content of raw milk is generally lower than 600ml/L.

5. ESL milk (Extended Shelf Life) is a way to prolong the shelf life, that is, to improve the cleaning level of each link and the sterilization level of the machine in the manufacturing process from raw materials to products. Through the sterilization management of the equipment to prevent secondary pollution thoroughly, the product quality is higher than the general cold storage level, which can prolong the shelf life.

Generally speaking, only raw milk, pasteurized milk and ESL milk can be called fresh milk, and these kinds of milk need to be stored in freezers to temporarily inhibit the growth of bacteria in milk through lower temperatures. There are more microbes in milk, and the flavor is not easily affected by high temperature like beer, and due to the demand of commercial production, some people later developed a treatment method of high temperature for a short time according to pasteurization, even with 72-76 ℃, 15 s, or 80-85 ℃, 10-15 s, also known as pasteurized milk.